Pandan Honeycomb Cake

Ingredients:

1 Tbsp. Pandan Flavoring (can also use Ube flavoring instead for a purple cake)

1 bag of Tapioca Starch 16 oz.

1 Tbsp. Of Rice Flour

1 can of coconut cream

6 eggs (room temperature)

2 bags of French baking powder (.38 oz./11 grams a piece)

1.5 cups of granulated sugar 

Instructions:

  1. Preheat oven to 350 degrees Fahrenheit

  2. Crack the eggs into a large bowl. Then, cut the yolks into quarters with kitchen scissors. Add the sugar and pandan flavoring and mix it all together. Then add the coconut cream.

  3. Once the wet ingredients mixed add the dry ingredients

  4. Add the dry ingredients on top and mix until lumpless.

  5. Pour the batter through a strainer into a Bundt pan and bake for an hour.

    Note: Do not open the door while it is baking. And once the hour is up turn off the oven, crack the door and let it slow cool for 20 minutes.

Wet Ingredients

Dry Ingredients